Sphingobacterium sp. BHU-AV3 Induces Salt Tolerance in Tomato by Enhancing Antioxidant Activities and Energy Metabolism

por Vaishnav, Anukool, Singh, Jyoti, Singh, Prachi, Rajput, Rahul Singh, Singh, Harikesh Bahadur, Sarma, Birinchi K.
Publicado 2020